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Sponge cake without flour

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846
Kitchen European
Calorie content 299.5 kcal
Portions 8 port.
Cooking time 10 h.
Proteins * 9.4 gr.
Fats * 20.5 g
Carbohydrates* 30 gr.
* per 100 gr. product
Sponge cake without flour
Content

An airy and tender sponge cake can be prepared without flour. It is mainly baked on the basis of starch, eggs and cocoa. In this recipe, you are invited to bake a luxurious sponge cake made from walnuts and completely without flour. Nut biscuit does not need impregnation, because it completely loses its nutty taste, and any cream is suitable for the interlayer.

Ingredients

Cooking process

step 1 out of 13
Place the peeled walnuts in a dry skillet and hold for a few minutes, stirring constantly, until a pleasant nutty aroma appears. Make sure that the nuts are not roasted or burnt. Then remove any debris from the nuts and grind them with a blender, coffee grinder, or manually using a rolling pin.
step 2 out of 13
Pour coffee into the nut crumbs and stir. The coffee will give the biscuit a special flavor and will prevent the nuts from rolling into lumps due to the high fat content.
step 3 out of 13
Divide the eggs into whites and yolks. Place the whites in a container in which you will beat them, and degrease this container with soda. Begin to beat the egg whites with a mixer on medium speed. When the first soft peaks of the whipped protein appear, add a teaspoon of sugar to them, mixing well with the proteins, and do so until you have used up all the sugar. Whisk the whites and sugar until they become shiny peaks.
step 4 out of 13
From the moment such peaks appear, add all the yolks one by one to the mass, continuing the whipping process.
step 5 out of 13
You should have a white, homogeneous mass.
step 6 out of 13
Then pour vodka into this mass and mix again.
step 7 out of 13
Pour the nut-coffee mixture into this mass in three portions and mix them gently, as if wrapping the nuts with eggs beaten with sugar.
step 8 out of 13
You now have a nut dough for baking a biscuit.
step 9 out of 13
Line a baking tray with special paper and lightly grease it with oil. Place the nut dough on it and spread it evenly over the baking sheet, hitting it several times on the edge of the table.
step 10 out of 13
Preheat the oven to 200 ° C and bake the nut biscuit in it for 1 hour. Check the readiness of the biscuit with a wooden stick. During baking, do not open the oven or make noise in the kitchen so that the delicate biscuit dough does not settle.
step 11 out of 13
Remove the baked biscuit from the oven and leave for 5 minutes to cool slightly.
step 12 out of 13
Then turn the baked sponge cake on a cutting board, remove the paper and leave it to ripen for 8 hours.
step 13 out of 13
Then cut it into two pieces, brush with any cream and you can serve it with tea.

Enjoy your tea!

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